Buttermilk Donut made with Chunky CHIPS AHOY! Cookie Pieces

Take your donut game to the next level with a towering display of CHIPS AHOY! deliciousness. Chunky CHIPS AHOY! Cookie Pieces add unique taste and texture to the base donut, which is then glazed with a white fondant and filled with a big swirl of white chocolate ganache. It's topped with more Chunky CHIPS AHOY! Cookie Pieces and a drizzle of caramel sauce for extra mouthwatering appeal.



15 servings, 5 oz. each

  • Soft Ganache

  • 10 oz. heavy cream
  • 5 oz. white chocolate
  • 1 tsp. vanilla extract

  • Cake Donuts

  • 13 oz. all-purpose flour
  • 5 oz. granulated sugar
  • 1 tsp. baking powder
  • 1 tsp. salt
  • ½ tsp. baking soda
  • ½ tsp. ground cardamom
  • 4 oz. buttermilk
  • 2 oz. butter, melted
  • 2 eggs
  • ½ oz. vanilla extract
  • 6¼ oz. CHIPS AHOY! Cookie, chopped small, divided
  • 11¼ oz. prepared vanilla fondant icing
  • 15 oz. caramel sauce

Nutrition per serving

Calories560 Total fat29 gSaturated fat12 gTrans fat0 gCholesterol55 mgSodium350 mgCarbohydrate71 gDietary fiber1 gAdded sugars44 gProtein5 gVitamin A15 %DVVitamin C0 %DVVitamin D2 %DVCalcium6 %DVIron10 %DVPotassium2 %DV
For Soft Ganache:  

Heat cream to boiling. Remove from heat, and pour over white chocolate in bowl. Let stand 5 min. Blend with immersion blender until smooth. Stir in vanilla. Refrigerate several hours or overnight. When ready to use, whip until soft peaks form. Spoon into pastry bag fitted with #6 French star tip.

For Cake Donuts:  

Combine first 6 ingredients in mixing bowl. Whisk buttermilk and butter in separate bowl, then mix in eggs and vanilla until blended. Add wet ingredients to dry ingredients; mix gently until almost combined. Carefully stir in 2-1/2 oz. cookie pieces. Let dough stand at room temperature 15 min. (If dough is very soft, refrigerate 15 min.)

Roll dough out on lightly floured surface to 1/2-inch thickness. Use 3-inch round cutter to cut out 15 donuts. Use 3/4-inch round cutter to cut and remove center of each donut.

Fry donuts and donut holes in 350°F oil until golden brown. Drain; cool completely. Glaze and finish each donut when ready to serve.

For each donut:  

When ready to serve, glaze 1 donut and hole with 3/4 oz. vanilla fondant icing. Pipe 1 oz. Soft Ganache into center of donut; top with glazed donut hole. Sprinkle with 1/4 oz. of the remaining cookie pieces, pressing into ganache. Drizzle with 1 oz. caramel sauce.


Several batches of donuts can be made early in the day, according to the amount needed. Cool and hold at room temperature. When ready to serve, glaze and top as directed.

© Mondelēz International group